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  <title xml:lang="en">Vanilla and Walnut Shortbread Hearts</title>
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<h1>Vanilla and Walnut Shortbread Hearts</h1>
<table class="recipe">
<tr>
  <td>1 c all-purpose flour</td>
  <td rowspan="3">sift</td>
  <td rowspan="6">mix</td>
  <td rowspan="7">mix</td>
  <td rowspan="7">roll</td>
  <td rowspan="7">cut</td>
  <td rowspan="7">bake 20 minutes at 350&deg;F</td>
  <td rowspan="7">cool</td>
</tr>
<tr>
  <td>2&#189; T cornstarch</td>
</tr>
<tr>
  <td>&#8539; t salt</td>
</tr>
<tr>
  <td>&#189; c unsalted butter, at room temperature</td>
  <td rowspan="3">beat</td>
</tr>
<tr>
  <td>&#8531; c (3 oz/90 g) granulated sugar</td>
</tr>
<tr>
  <td>1 t vanilla extract</td>
</tr>
<tr>
  <td>&#189; c (2 oz/60 g) walnuts, finely chopped</td>
  <td colspan="2" class="righthide">&nbsp;</td>
</tr>
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<ol>
<li>Preheat an oven to 350&deg;F
<li>In a bowl, sift together the flour, cornstarch and salt; set
aside
<li>In a large bowl, combine the butter, sugar and vanilla. Using an
electric mixer set on high, beat until light and fluffy.
<li>Reduce the speed to low, add the flour mixture and mix until
beginning to gather together into a rough dough.
<li>Mix in the walnuts
<li>Turn out the dough onto a sheet of waxed paper. Gather into a
ball, then flatten into a disk.
<li>Cover with another sheet of waxed paper. Roll out the dough &#188;
inch thick.
<li>Remove the top sheet of waxed paper and, using a heart-shaped
cookie cutter 3 inches in diameter, cut out cookies. Transfer the
cookies to an ungreased baking sheet, spacing them &#189; inch
apart. Gather up the scraps into a flat disk, reroll and cut out
additional cookies. Transfer to the baking sheet.
<li>Bake until firm to the touch and just beginning to colour, about
20 minutes.
<li>Transfer the cookies to wire racks to cool
<li>Store in an airtight container at room temperature for up to 2 weeks
</ol>
<p>Makes about 20</p>
<p>This festive cookie looks pretty whether left plain, sprinkled with
coloured sugar crystals, or decorated with <a href="confectionersSugarIcing.html">confectioners' sugar icing</a>
or <a href="chocolateCoating.html">chocolate coating</a>. If using the latter,
store the cookies in the refrigerator.</p>
<p class="confession">Shamelessly stolen from the Williams-Sonoma
<cite>Gifts from the Kitchen</cite>, recipes by Kristine Kidd</p>
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